A Finesse’d Fall Tailgate
Whether you are gearing up for you college’s big rival game, pulling on your favorite pro-baller’s jersey, or choosing to boycott, there is one thing we can all agree to rally around. A good tailgate and the food that comes with it! Fall weather and tailgating can come with a lot of good, comforting temptations. We are not saying shy away, but there are plenty of ways to turn your favorite tailgate menu into a fare of healthy, flavorful foods. We’re laying out the spread, so get into it below.
Vegetarian Chili
One pot. Thirty-five minutes. Done! You can easily start this chili, set it aside to simmer, and move on to the next item. It’s hearty with plenty of beans and vegetables, making it flavorful and full of fiber.
Ingredients
2 tablespoons oil
1 large onion, diced
1 tablespoon garlic powder
1-3 tablespoons chili powder (more will be spicier)
2 tablespoons of cumin
1 teaspoon oregano
2 peppers, diced (I used 1 red and 1 yellow pepper)
3 stalks of celery, diced
2 – 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
2 can of beans, drained and rinsed (I used white and red kidney beans, but really you can go crazy with what you like best)
1 can of whole kernel corn
2 cans of black beans, drained and rinsed
Salt to taste (you'll need quite a lot)
Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
Instructions
Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add spices and cook stirring for about 30 seconds.
Add peppers and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Generously salt to taste.
Serve on its own or topped with one (or all!) of the delicious toppings.
#FinesseTip: Add quinoa to make this even more nutrient-dense and filling!
Sweet Potato Sliders
These sliders were a tried and true, go-to when we did Whole30 and remained a favorite after. They definitely taste indulgent and you can top them as you like. Fresh red onions and guacamole, bacon and BBQ sauce, fresh lettuce and tomato, mustard and ketchup….the possibilities are endless for you to kick these up in whatever way your heart desires.
Ingredients
1-2 med/large sweet potatoes scrubbed and sliced into 1/2” thick rounds
2 cloves garlic minced
1/2 tsp fine grain sea salt
2 cloves garlic minced
1/2 tsp fine grain sea salt
2 cloves garlic minced
1/2 tsp fine grain sea salt
1 lb of ground turkey
1 packet of taco seasoning
1 tsp of chipotle powder
Instructions
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Brush a small amount of the oil on both sides of each sweet potato round and arrange on baking sheet spread apart. Roast for 15 minutes in the preheated oven, flip each one, then continue to roast another 10-15 mins or until soft and beginning to brown.
Meanwhile, combine the ground turkey, taco seasoning, chipotle powder,, garlic, and salt in a mixing bowl. Form mixture into 10 small patties
Heat a large skillet over medium high heat and brush with a bit of cooking fat. You can also grill the patties following the same instructions.
Once skillet is sizzling hot, add patties and fry about 2-3 minutes on each side until desired doneness is achieved. Remove to a plate and cover with aluminum foil to keep warm.
Place each sweet potato round on a serving platter and top with a cooked patty. Top however you’d like and serve immediately.
Buffalo Cauliflower
Nothing screams game day more than buffalo wings. But did you know you can get the same crispy, spicy, delicious flavor with a lighter flair? The recipe below is from one of favorite chefs the Detoxinsta. We promise you won’t be able to eat just one!
Ingredients
1/2 cup gluten-free flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon sea salt
1 head cauliflower , cut into florets
1 teaspoon virgin coconut oil , melted
2/3 cup Frank's Red Hot Sauce
Instructions
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the flour, water, garlic powder, and salt.
Whisk until well combined.
Dip the cauliflower pieces in the batter, making sure each piece is well coated, and arrange on the prepared baking sheet.
Bake for 15 minutes, turning the pieces over halfway through the baking time.
Meanwhile, in another large bowl, stir together the oil and hot sauce. When the cauliflower is done, transfer the pieces to the bowl with the sauce and toss well. Place the coated cauliflower back on the baking sheet and bake for 25 minutes, or until crispy. Let cool slightly. Serve the cauliflower with dipping sauce of your choice